A full kitchen sized to one big service and then taken apart again. Ovens, ranges and grills, prep machines, refrigeration and blast chilling, warewashing and extraction at banquet volume, plus a cold room that travels on the same lorry.
It carries the same equipment classes sized for one big sitting — more oven decks, more blast chilling and more holding, because the load arrives in bursts rather than steadily.
Yes — blast chilling, vacuum sealing and hot holding weigh heavier when food travels, and a modular cold room, container kitchen or trailer can move with the crew.
Yes — send the maximum sitting and the menu and we'll map banquet kitchen equipment capacities to that peak, from ranges and combis through warewashing and extraction, then confirm lead times.